Prepare quickly in the morning and come home with ready-to-eat chicken tortilla soup. With just 348 calories, 39 grams of protein, and 11 grams of fiber, this soup makes a healthy leftover lunch. Tip: Add a splash of hot sauce to enhance the flavor.
Active time: 5 minutes Total time: 8 hours + 5 minutes
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups low sodium chicken broth
- 1 15-oz. Can of black beans, rinsed and drained
- 1 15-oz. Jar of low sodium salsa
- 1/2 avocado, diced, for garnish
- 12 tortilla chips, crumbled, for garnish
Directions
Season the chicken with salt and black pepper.
Place the chicken, broth, black beans, and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup.
Pour the soup into bowls, top with avocado and tortilla chips and serve immediately.
Servings: 4 | Serving Size: 1/4 recipe, about 2 cups
Nutritional values
Nutritional bonus: Calcium: 9%; Iron: 22%; Potassium: 1,269 mg; Vitamin A: 18%; Vitamin C: 40%
Originally published November 2017, updated February 2026
The post Slow Cooker Chicken Tortilla Soup appeared first MyFitnessPal Blog.
